• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.598-604
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• 2008

This study was carried out to develop a new traditional alcoholic beverage by using lily scale in order to utilize lily scale as a new matter for nutritious foods. The condition of alcohol fermentation was investigated by the addition of 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0% dried lily scale and 10, 20, 30, 40 and 50% raw lily scale into mash, respectively. The maximum amount of ethanol was produced when 15% dried lily scale and 20% raw lily scale were added to cooked rice at $25^{\circ}C$ for 10 days. In overall acceptability of sensory evaluation, the LSD-5 alcoholic beverage (added 5% dried lily scale into mash) and LSR-20 alcoholic beverage (added 20% raw lily scale into mash) showed the best acceptability. Physiological functionalities of LSD-5 and LSR-20 alcoholic beverage were investigated. Electron donating ability by DPPH solution ($16.5{\sim}23.2%$), SOD-like activity ($20.4{\sim}24.7%$), ACE inhibitory activity ($24.7%{\sim}78.2%$) and tyrosinase inhibitory activity ($57.4{\sim}62.6%$) of LSD-5 and LSR-20 alcoholic beverage were better than the control (non-added liquor). Moreover, acceptability and physiological functionalities of LSD-5 alcoholic beverage are better than LSR-20.

• Journal of Radiation Protection and Research
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• v.36 no.1
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• pp.8-16
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• 2011

We manufactured the Vac-lok that can be applied to patient of special body shape and need to special set-up position and evaluated the usefulness in the radiation therapy. The manufacture Vac-lok, It was used EVA resin and biobeadform of a diameter 1.5 mm. carried out the test of functionality, structural and analyzed the relative reproducibility of phantoms and patients. During the total period of radiation therapy, Vacuum pressure bring variety to a very small amount in the test of functionality of the manufacture Vac-lok. But It was a negligible quantity. The manufacture Vac-lok improved the relative reproducibility of phantoms than the existing Vac-lok and tolerance has a confidence less than 4% error. Also, relative reproducibility of patient increased error than phantom in the antero-posterior and lateral plan. However, the maximum set-up error was less than ${\pm}\;2.3$ mm. In conclusion, If tolerance set-up error of radiotherapy is less than ${\pm}\;3$ mm, the manufacture Vac-lok was enough possible to use and improvement of reproducibility, considering supply with the Vac-lok made to measure of special patient that produced at a low price and without delay.

• Journal of Wetlands Research
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• v.16 no.4
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• pp.319-325
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• 2014

A lot of Pond Wetland (Palustrine Wetland) are distributed in agricultural landscapes, Korea. These wetlands are evaluated as important resources for conservation of biodiversity. However, the study of Pond Wetland is rarely conducted except type classification in Korea. In this study, the function of pond wetland as ecosystem services is studied for conservation and utilization of wetland. Research was conducted in three steps; functionality analysis, functionality derivation, and importance analysis. A total of 22 features were derived by analyzing the previous studies. As a result of expert survey, 4 features were selected by each in the field of biological, environmental, and socio-culture among the 22 features. Importance was calculated by conducting a cross-functional features using Analytic Hierarchy Process (AHP). Finally, 10 ecosystem service functions of pond wetland were derived through expert survey; (1) Water Storage & Irrigation, (2) Vegetation Diversity, (3) Amphibian & Reptile Habitat, (4) Water Purification, (5) Aquatic Insect Habitat, (6) Nutriments Control was derived, (7) Groundwater Recharge, (8) Fishery Habitat, (9) Eco-Experience & Education, and (10) Aesthetic landscape. It is expected that this study is able to utilize in evaluation of pond wetlands ecosystem services by further study on analysis of functional importance and economic value index.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.673-677
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• 2002

To develop a new traditional liquors using purple-fleshed sweet potato, the condition of alcohol fermentation was investigated by adding different concentrations $(5{\sim}75%)$ of cooked purple-fleshed sweet potato into mash and 10% nuruk, and fermenting for $5{\sim}15$ days. The maximum amount of ethanol (15.4%) was produced when 20% cooked purple-fleshed sweet potato and 10% nuruk were added into mash and fermented by S. cerevisiae at $25^{\circ}C$ for 15 days. The acceptability and physiological functionalities of the purple-fleshed sweet potato liquors were also investigated and compared. PSP-10 purple-fleshed sweet potato liquor prepared by adding 10% cooked purple-fleshed sweet potato into mash showed the best acceptability in the sensory evaluation test and color test $(pink{\sim}red)$; its fibrinolytic, electron-donating, and tyrosinase inhibitory activities were better than those of other purple-fleshed sweet potato liquors and wine.

• Food Science and Preservation
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• v.22 no.2
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• pp.211-217
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• 2015

In this study, the quality characteristics of cookies with the addition of Spergularia marina Griseb powder (SMGP) were investigated and analyzed by through chemical and sensory evaluation. Cookies were prepared with different levels of SMGP (0, 1, 3, and 9%). Their moisture and crude protein contents decreased after the addition of SMGP, as did their spread factor (p<0.05). Their Hunter's color L and a values significantly decreased with the increase in SMGP level, whereas their b value increased (p<0.05). In the texture analysis, the hardness of the cookies increased according to the increase in concentration of SMGP and showed a significantly high level in the cookies with the addition of 9% SMGP (p<0.05). In the sensory evaluation, the cookies with the addition of 3% and 9% of SMGP had the highest scores in flavor, taste, and texture (p<0.05). The cookies with 3% SMGP addition had the best score in total acceptability. This study suggests that SMGP is a good ingredient for improving the acceptability and functionality of cookies.

• 제어로봇시스템학회:학술대회논문집
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• 2004.08a
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• pp.981-985
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• 2004

In this paper we designed the motor control IP Core and evaluate its quality from the viewpoint of IP reuse. The most attractive merit of this methodology, so called IP-based hardware design, is hardware reuse. Although various vendors designed hardware with the same specification and got the same functional results, all that IPs is not the same quality in the reuse aspect. As tremendous calls for SoC have been increased, associated research about IP quality standard, VSIA(Virtual Socket Interface Alliance) and STARC(Semiconductor Technology Academic Research Center), has been doing best to make the IP quality evaluation system. And they made what conforms to objective IP design standard. We suggest the methodology to evaluate our own designed motor control IP quality with this standard. To attain our goal, we designed motor control IP that could control the motor velocity and position with feedback compensation algorithm. This controller has some IP blocks : digital filter, quadrature decoder, position counter, motion compensator, and PWM generator. Each block's functionality was verified by simulator ModelSim and then its quality was evaluated. To evaluate the core, We use Vnavigator for lint test and ModelSim for coverage check. During lint process, We adapted the OpenMORE's rule based on RMM (Reuse Methodology Manual) and it could tell us our IP's quality in a manner of the scored value form. If it is high, its quality is also high, and vice versa. During coverage check ModelSim-SE is used for verifying how our test circuits cover designs. This objective methods using well-defined commercial coverage metrics could perform a quantitative analysis of simulation completeness. In this manner, We evaluated the designed motor control IP's quality from the viewpoint of reuse. This methodology will save the time and cost in designing SoC that should integrate various IPs. In addition to this, It can be the guide for comparing the equally specified IP's quality. After all, we are continuously looking forward to enhancing our motor control IP in the aspect of not only functional perfection but also IP reuse to prepare for the SoC-Compliant motor control IP design.

• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.196-201
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• 2015

To improve functionality of rice, we manufactured mixed cereals and mixed cereals with taste materials and evaluated their antioxidant component (ascorbic acid, tocopherols, polyphenols and flavonoids) contents and sensory evaluation. Ascorbic acid content in water extract of the control was 6.68 mg%, and mixed cereals were 18.23 and 21.84 mg%, respectively. Ascorbic acid content in methanol extract of the control was lower than those of mixed cereals too. ${\beta}$-Tocopherol was the only tocopherol detected in the control. However, tocopherols detected in mixed cereals were ${\alpha}$-, ${\beta}$-. ${\gamma}$-, ${\delta}$-tocopherol and ${\alpha}$-, ${\gamma}$-tocotrienol, with a highest content of ${\gamma}$-tocopherol. Total tocophenols content of the control was 1.26 mg%, whereas, those of mixed cereals were 19.24 and 39.32 mg%, respectively. Polyphenols contents in water extract of the control was 2.20 mg%, and mixed cereals were 14.38 and 21.91 mg%, respectively. In addition, polyphenols contents in methanol extract of mixed cereals were higher than that of the control, too. Flavonoids were undetected in water extract of the control, but flavonoids contents of mixed cereals were 42.45 and 32.54 mg%, respectively. In methanol extracts, flavonoids contents of the control and mixed cereals were not significantly different. The sensory parameters including taste, flavor, color, texture and overall acceptance of control were lower than those of mixed cereals. Especially, mixed cereals with taste materials was the highest acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1717-1726
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• 2013

Fermentation characteristics and health functionalities of kimchi by inoculating kimchi lactic acid bacteria (LAB) starters were studied. We manufactured single LAB starter kimchi (Lactobacillus plantarum pnuK, Lactobacillus plantarum 3099K, Leuconostoc mesenteroides pnuK), mixed LAB starter kimchi (Lb. plantarum pnu/Leu. mesenteroides pnuK, Lb. plantarum 3099/Leu. mesenteroides pnuK) with inoculum size of $10^6$ CFU/g, as well as naturally fermented kimchi (NK), and fermented them for 6 days at $15^{\circ}C$. The pH and acidity of the early phase of fermentation were not different, but kimchi with the starters showed rapid changes in the pH and acidity from 2 days of fermentation. As the fermentation progressed, the level of total aerobic bacteria and Lactobacillus sp. increased similarly with or without Lb. plantarum (LP) inoculation. However, the level of Leuconostoc sp. was high in kimchi inoculated with Leuconostoc sp. starter. In the sensory evaluation test, kimchi with starters received higher overall acceptability scores than those of NK; mixed starter added kimchi earned the highest score. In DPPH and hydroxyl radical scavenging activity, kimchi with the starters exhibited higher activity than that of NK. In the MTT assay of HCT-116 and HT-29 human colon cancer cells, NK showed inhibition rates of 63.4 and 51.9%, but LPpnuK achieved 77.1 and 68.8%, respectively. This study showed that inoculating starters in kimchi increased in vitro antioxidant and anticancer activities, and single starter (LP) added kimchi revealed higher functionality than the kimchi with mixed starter. Kimchis with the starters effectively up-regulated the gene expressions of the pro-apoptotic gene of Bax, but down-regulated Bcl-2. They promoted expressions of p53 and p21, and suppressed expressions of inflammation-related genes, iNOS and COX-2, compared with NK. Taken together, it is expected that using starters may help manufacture kimchi with improved sensory quality and health functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.110-115
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• 2011

Shelf-life of brined baechu cabbage was extended by pasteurization at $65^{\circ}C$ for 30 min. Starters (Leu. citreum and Lab. plantarum) were added to the pasteurized brined cabbage to supply beneficial lactic acid bacteria during kimchi fermentation. Control kimchis made with baechu cabbage without pasteurization and no addition of the starters to the pasteurized cabbage kimchi were also prepared. The fermentation characteristics and health functionalities of DPPH free radical scavenging activities and in vitro anticancer effects in AGS human gastric cancer cells were compared. The pasteurized brined cabbage could not be fermented well and the functionalities were also low; however, the addition of starter(s), especially mixed starters of Leu. citreum and Lab. plantarum to the pasteurized brined cabbage, significantly increased the counts of lactic acid bacteria, hardness (texture) and overall acceptability in sensory evaluation. The free radical scavenging activities and the anticancer effects were also increased. The fermentation patterns of starter added kimchi prepared with pasteurized brined cabbage were similar to those of naturally fermented kimchi. It seemed that growth of lactic acid bacteria during kimchi fermentation contributed to increased taste and health functionality of kimchi.

• Journal of Navigation and Port Research
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• v.31 no.3 s.119
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• pp.253-261
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• 2007

This study aims at newly constructing and evaluating performance of the stevedoring equipment systems in terminals. The stevedoring equipments used in conventional terminals are insufficient in flexibility in their functions or design structure, and most of the stevedoring systems based on such equipments have conventional design, therefore, limited in improving the productivity of terminals both in performance and functionality. The stevedoring equipment systems in terminals, in general, can be subdivided into 4 subsystems of quay, transportation, yard, and gate system, which carry out loading and unloading works with proper facilities and equipments. In this study, a design of next generation stevedoring equipment system comprised of various stevedoring equipments which have superior performance and functionalities to the conventional equipments was proposed, and its performance was evaluated.